Makes 4 servings. Difficulty
5 Tablespoons gf dijon mustard, divided 4 boneless, skinless chicken breasts, pounded flat to an even thickness (about 1/2 inch thick) 1 cup pecans, coarsely chopped 1/4 teaspoon hot red pepper flakes 1-1/2 Tablespoons unsalted butter 1 Tablespoon vegetable oil 1-1/2 cups heavy cream 2 Tablespoons honey Salt and freshly ground black pepper
Spread 3 tablespoons of dijon mustard on each side of chicken. Combine the pecans and hot red pepper flakes in a large shallow bowl. Place each chicken breast in the bowl, one at a time and press the pecan mixture onto both sides. Transfer to a plate and repeat with remaining chicken.
Heat the butter and oil in a large non-stick skillet. Add the chicken and cook over medium high heat for about 4 minutes per side or until browned and cooked through. Transfer to a plate and tent with foil to keep warm.
Place the heavy cream in a saucepan and bring to a boil. Reduce heat and simmer until reduced by half, about 12 minutes. Stir in the honey and remaining 2 tablespoons of dijon. Season to taste with salt and freshly ground black pepper. Spoon sauce over chicken and serve.